Tomato soup
A classic, proper tomato soup; creamy and full of taste
Servings 4
Calories 163kcal
Ingredients
- 2 tbsp tomato paste
- 2 tins whole tomatoes tinned approx 800 g
- 2 tbsp olive oil extra virgin
- 1 pcs onion medium size
- 4 dl vegetable broth
- 1 dl white beans
- 2 tbsp butter
- 1 tsp brown sugar
- 10 leaves basil
- black pepper
Instructions
- Warm the olive oil over medium heat in a soup pot
- Cut the onion on pieces and cook in the oil until turning translucent, 8-10 minutes.
- Add the tomato paste and stir constantly, until the fragance hits you; 30-60 seconds
- Add tomatoes and broth, and mix. Bring to a simmer and cook for 30 minutes.
- Remove from heat and let it cool for a bit. Add to a blender. Make sure you don't exceed the capacity. Blend in batches if necessary.
- In one of the batches, add beans, sugar, butter and black pepper.
- In the end, add sugar to balance the acidity of the soup.
- If you are adding the basil, do this now. Give the soup a last round in the blender and serve
Nutrition
Calories: 163kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 516mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg